Cilantro-Lime Vinaigrette Recipe by Our Best Bites 1/4 c. fresh lime juice (about 2-3 juicy limes) 1/4 c. white wine vinegar or rice vinegar 4-5 cloves garlic 1/2 tsp. Kosher or sea salt 2 tsp. sugar 1 c. canola oil 1/2 c. roughly chopped cilantro, stems removed
Frozen Coconut Limeade: 5 1/2 cups ice, 5/8 cup coconut rum (for non-alcoholic version, substitute cream of coconut), 4-5 tablespoons frozen limeade concentrate (substitute lemonade version if you'd like), and 1/8 cup water.
#paleo Raspberry Limeade: 1 pound frozen raspberries; ½ cup honey. Heat to dissolve honey. Remove from heat. Cool. Add ½ cup plus 2 Tablespoons fresh squeezed lime juice. Chill. Add 4 - 6 cups filtered water or sparkling water. Serve over ice.
Cherry Limeade Cupcakes - the lime syrup drizzled on top of the cakes is key in keeping them moist, and contributes the bulk of the lime flavor, so don’t skip this step.